Ingredients:

  • 1.5 lbs sirloin tips or ribeye, sliced into thin strips
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz cremini or button mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 cups beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3/4 cup heavy cream
  • 1/2 cup sour cream, room temperature
  • 1 tbsp all-purpose flour
  • 12 oz wide egg noodles, cooked
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef strips dry with paper towels. Season with salt and pepper. Heat oil in a skillet over medium-high until shimmering. Sear the beef in two batches until a deep mahogany crust forms (about 2 minutes per side). Remove beef to a plate and set aside.
  2. Reduce heat to medium. Melt the butter into the pan drippings. Add onions and mushrooms; sauté until onions are translucent and mushrooms are golden brown (approx. 5–7 minutes). Stir in minced garlic for 30 seconds.
  3. Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the beef broth and Worcestershire sauce, whisking to scrape the brown fond off the bottom of the pan. Simmer for 5 minutes until thickened.
  4. Lower the heat to low. Stir in the Dijon mustard and heavy cream. Return the seared beef and juices to the pan. Gently fold in the sour cream, stirring until the sauce is velvety. Remove from heat immediately.